Home' Scoop : Scoop 52 Winter 2010 Contents 190 scoop WINTER 2010
& BRADLEY BONE
Capsicum has become popular in many
cuisines: Italian, Spanish, Mexican,
Indian, Asian... the list goes on.
In its travels, capsicum has become known as
pepper, sweet pepper, bell pepper, and in Australia,
simply capsicum. With its vibrantly coloured skin
and flesh making it such an attractive ingredient in
dishes of all kinds, it s no wonder that we just can t
seem to get enough of it.
Salvatore Laudando and Bradley Bone, chefs at
Julio s Restaurant in West Perth, have no disagree-
ments when it comes to capsicum, and it s not just
because of its good looks.
"Capsicum is a fresh ingredient with good
taste and flavour, and can be cooked in many
ways," says Bradley.
"We like to get our capsicum from the Canning
Vale markets, and for freshness, a bright, deep
colour and firm, glossy skin is best."
The red capsicum is most popular -- red
capsicum contains two teaspoons of good, natural
sugar, giving it a sweet and pleasant flavour. The
green and yellow varieties are a bit bitter, and more
of an acquired taste.
When asked for their favourite way to cook capsi-
cum, both chefs answer without hesitation: roasting.
"It s simple," Bradley explains, "roast the capsicum
until it s black, peel the skin, open it up and clean it.
Slice it up, marinate it and enjoy."
Salvatore names the ingredients to use as a
marinade. "Marinate the capsicum with a bit of
basil, garlic and olive oil, and enjoy it any way you
like," he says.
They say this only takes about half an hour, and
is easy to do -- just take it out of the oven when the
flesh is soft and the skin is dark.
Bradley also recommends making a focaccia
topped with roasted capsicum and goat s cheese,
and Salvatore suggests using it in soups.
Julio s restaurant owner, Egidio Squillace, says
he enjoys stuffed, roasted capsicum to accompany
a main meal, or as an entree.
Be creative -- this versatile ingredient, native
to the Americas, complements many meals. The
• Red capsicum contains three times more
vitamin C than oranges
• It supplies nearly 20 percent of your daily
need for vitamin E, an antioxidant believed to
reduce cell damage
• Capsicum is bursting with beta-carotene,
an organic compound that helps your body
produce vitamin A
• It has no fat, cholesterol or sodium
This ingredient pleases your
tastebuds and your health --
and a wide variety of cooking
styles. text natalie butler « images alana blowfield
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